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Wednesday, September 15, 2010

Green Tomato Mincemeat - Daring Cook's September Challenge

From the kitchen of One Perfect Bite...The September 2010 Daring Cooks’ challenge was hosted by John whose work can be found at Eat4Fun. John asked the Daring Cooks to study and experiment with food preservation, particularly canning and freezing. Participants in the challenge were asked to make a recipe and preserve it. His post, which can be found here, contains advice and recipes so clear, that those new to food preservation would have no trouble duplicating the recipes he provides. The years when the jewel tones of tomatoes, peaches, pears and sundry condiments swayed my pantry shelves have passed, but I still dabble with canning and thought it would be fun to share something a little different as my response to John's challenge. It probably gets no different than green tomato mincemeat. This recipe is very similar to ones used at the turn of the century by farm wives preparing for the holidays. Their large gardens were laden with green tomatoes that would become pig fodder were it not for relish, mincemeat and that old Southern favorite fried green tomatoes. It has been years since mincemeat contained meat. While some recipes call for suet, they have fallen from grace and are rarely used by food preservers. I can't attribute today's recipe to an individual, but it can be found in the recipe files of most extension services throughout the country. It is very easy to do and uses the most common of canning paraphernalia. Mincemeat has become very expensive and this is an inexpensive alternative to a holiday staple that is still loved by many. I'm featuring the recipe as it was written, but I actually double the amount of spice when I make this. If you like mincemeat, I think you'll like this recipe. Here's how it's done.

I'm out of town now training for a new job, but I had to check out what everyone had made for the challenge. I had to laugh when I saw your post. I made green tomato mincemeat as well...which is something I've NEVER made before. I had lots of green tomatoes to use up and I must say ....I loved the results. Now I can hardly wait to try some recipes using mincement. I saw a lovely looking mincemeat swirl pound cake somewhere.....Have to look for it again:) Your mincemeat looks as perfect as I know it tastes!

It's been such a long time since I have have any tomato mincemeat. Thanks for posting this recipe and thanks for leaving such a lovely comment on my blog. I didn't even see it until today. From one warrior queen to another have a wonderful day! What a great blog!

I never ever really knew what mincemeat was until now. I have an overabundance of green tomatoes this would be perfect. Reading through the ingredients I'm surprised to find that mincemeat sounds GOOD! And it looks amazing from the pic.

Thanks for the little history on the mincemeat. I didn't realize that you could make it without meat :) I've never had mincemeat before, never even had the opportunity, but this looks like something I'd love!

Oh Mary that mincemeat looks so good and sounds so good. Of course at this time of year I am always on the hunt for green tomato recipes. Mary- that is who you remind me of- a very younger version of the gal from Fried Green Tomatoes. I imagine you to be every bit as fiesty.

Mary,This brought back such fond memories of my grandmother. She always made mincemeat with her sister, and they would then make the most delicious pies. Thank you for a great recipe...and a great memory.

I especially like to preserve food frozen since I sometimes run into difficulty canning--well, I don't have a canner and have to improvise which doesn't always work well.

I did as I was told yesterday. I read the corn soup recipe and went right to the vegetable stand for corn, came home and made the soup. There's a large container in the freezer and we had it for dinner. Delicious!! So easy! Thanks for "insisting"!

Every year I make a green tomato ketchup like my mom used to make many years ago. I have never made mincemeat but love it; she used to also make mincemeat pie, You post brougt back good memories.Thank you. Great post.

Your mincemeat looks and sounds delicious. And I love the story behind it... My plan had been to dabble in canning and preserving a bit this year as the toddler is a bit older. However, things are so hectic right now that I'm postponing it yet another year. Next year for sure!

I had my very first taste of fried green tomatoes last week, and was wondering what to do with the leftover tomatoes. Also had no idea what mincemeat actually is. Thanks again for sharing all your knowledge with us!

Great post. You made me think I should really sign up for the daring cooks. I have to admit I enjoy canning, but have always been nervous about deviating on the recipe. They always make it seem like you should stick to it as is because pH affects the canning process. I swear all the canning books seem to emphasize this and I never know if they are being too alarmist.

I've never made mincemeat (or loved) mincemeat - but my father adored it and I periodically made him what was probably a pathetic mincemeat pie.Wish I had this recipe earlier - it sounds so tasty. And I love the history behind it.

Mary, could I have some please? My mother taught me not to ask for anything, but I can't help this one. It looks so delicious. We are hosting a meme Thursday Two Questions on BlessingReflections, if you're not so busy, would love for you to combine your cooking questions on Thursdays. http://www.blessingreflections.com/p/thursday-two-questions.html

Mary, could I have some please? My mother taught me not to ask for anything, but I can't help this one. It looks so delicious. We are hosting a meme Thursday Two Questions on BlessingReflections, if you're not so busy, would love for you to combine your cooking questions on Thursdays. http://www.blessingreflections.com/p/thursday-two-questions.html

I absolutely love preserving and am fully into it right now ('tis the season) so this post is timely. The photos are gorgeous, as usual, and the recipe looks like one I will definitley try! I wish you would get a subscribe to by mail plug in, Mary - or get feedburner installed on your site so that I could get your new posts into my mail box. I haven't been by for so long - I never get to my readers, and I miss your wonderful writing, pictures, recipes and warmth.:)valerie

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